How do I make whipped cream?
Part of our Frequently Asked Culinary Questions. Click to see more answers to your questions.
Here is a simple recipe for lightly sweetened whipped cream:
Ingredients:
- 237 ml (1 cup) heavy cream
- 15-30 ml (1-2 tablespoons) confectioners’ sugar (you can adjust this to your taste)
- 2.5 ml (1/2 teaspoon) pure vanilla extract (optional)
Instructions:
- Start by chilling your mixing bowl and whisk attachment in the freezer for about 10-15 minutes. This step is optional but it will help the cream to whip up quicker and increase in volume.
- Once the bowl and whisk are chilled, pour the heavy cream into the bowl.
- Begin whipping the cream on a low speed to start, then gradually increase to medium speed until the cream starts to get bubbly and slightly thicken.
- Add the powdered sugar and vanilla extract, if using.
- Continue to whip the cream on medium-high speed until it forms soft peaks. Be sure to watch it closely – overbeating can quickly turn your whipped cream into butter.”Soft peaks” means that when you lift the whisk out of the bowl, the peaks that form droop over at the tips.
- Taste the whipped cream and add more sugar if desired, then whip briefly to combine.
Your lightly sweetened whipped cream is ready to use! It’s best served immediately, but you can store it in the fridge for a few hours if needed. Just give it a quick whisk to fluff it up again before serving.
